Wednesday, October 14, 2009

STUFFED QUINCES - COINGS FARCIS

Lately, I have been delving into the world of Turkish as well as Middle Eastern food and have developped an immense passion for that delightful Mediterranean cuisine. That is why, today, I will grace the pages of this blog with a wonderful seasonal recipe that I have found in famous Egypto-English book author/culinary journalist Claudia Roden's "Arabesque: A Taste of Turkey, Morocco and Lebanon" (a book that does not disappoint)...

"Stuffed Quinces" or "Ayva Dolmasi" is a very scented and refined dish that is typically Turkish, but which can also be widely found in Persia as well as Georgia.

This Middle Eastern speciality is totally irresistible. In my opinion, there's no better way to celebrate autumn than by cooking a savory, spicy and totally original quince recipe which will fulfill your cravings for sweet and sour combinations. And what a fabulous and totally unique approach to preparing that lovely scented fruit. A perfect ode to fall!

Although this dish contains so few ingredients, you might be tempted to add another spice (garlic for example) or play a little around, but for godsake's don't! You would ruin the flavors of this dish which are very delicate, yet very complex and so well-balanced. "Ayva Dolmasi" doesn't lack character or taste and ishighly satifying gustatively speaking.

The quince pulp gives an ambrosial sweetness to the meat filling while the quince shells deliver a suprising tangy sharpness that contrasts luciously with the mellow roundness of the meat as well as the round and nutty taste of the pine nuts. There is no dissonance in this dish, only voluptuous aromas...

You will see, it is impossible to not fall in love with that fine example of the harmonious cuisine from Turkey"!

Method:1. Wash the quinces and rub off the light down that covers their skin in patches.2. Put the quinces on a baking sheet and bake in an oven preheated to 170° C (325° F) for 1 to 2 hours, until they feel soft when you press them.3.For the stuffing, fry the onion in the oil until soft and translucent.4. Add the pine nuts and stir, turning them over, until golden.5. Put the ground meat in a bowl with the spices, and work them to a paste with your hands. 6. Add the onions and pine nuts and work them into the paste.7. When the quinces are cool enough to handle, cut the quinces in half lengthwise and remove the cores and discard them.8. Then scoop out about one third of the pulp, chop it, and add it to the meat mixture.9. Divide the meat between the four quince halves and press it into the quinces.10. Return the stuffed quinces to the baking sheet and bake for half an hour at 180° C (350° F).11. Serve with the accompaniment of your choice.Remarks:I used beef, but lamb would surely be tastier.

Serving suggestions:Serve hot with rice pilaf, rice with chickpeas or bread and yoghurt.

Hi Rosa, I am first time here and just fell in love with your cooking skills and ur photography skills, I can learn so much from you dear.Pardon my ignorance but what are Quinces?I am following you, would love if you could drop by sometime.

I love Claudia Roden's recipes (as you know) and this one is amazing! I love the blend of ingredients and often make something similar, adding raisins or prunes for the sweetness. Fabulous having the sweetness as the casing! Incredible and beautiful to look at!

Rosa, I don't think there is ever anything you make that doesn't make me salivate and want to try it. I love Morrocan food, and now I know one thing I'm making for sure with the leftover turkey come Thanksgivimg! Beautiful photos too..as always :)